The first time I saw the article about making cheese, I found myself getting on fire. I bought a cheesecloth and it sat in my cupboard for almost 9 months. Right, very sad. I even moved the cheesecloth from Canada to Switzerland.But since last June, I make my own cream cheese once a month, and it is very easy.

What you need:

500ml whole milk

500ml full cream 35% or more

2 TBS buttermilk

A dash rennet disolved in one tsp water (or what is written on your rennet)

1/4 tsp salt

Direction:

Heat the milk and the cream up to 24°C. Remove from the heat

Add the buttermilk and stir it in for 2 minutes

Add the rennet

Cover your pan with a lid and roll it in a towel and let it stand at room-temperature for 14 hours

After 14 hours the milk looks like yogurt.

Prepare a bowl with a strainer lined with a piece of cheesecloth

Spoon your yogurt into the cheesecloth. Clip the corners of the cloth together and allow to drain over the bowl (cupboard handles and safety pins can come in handy here)

Let it drain for about 7-10 hours or desired firmness is reached

Mix in a 1/4 teaspoon salt or other flavorings as desired. Transfer to a container with a tight-fitting lid and refrigerate

My whole family enjoys the organic cream cheese, which I could not find in any store. Now I have a small ingredient-list in compare with store-bought one.